RECIPE

RECIPE BY DIPA CHAUHAN

As a functional-medicine provider, I am very interested in mushrooms and health. I created this Enoki Mushroom Soup recipe because I love both miso and mushrooms and I wanted to blend the two ingredients and fl avors in some way. Despite their petite size, enoki mushrooms are rich in vitamins and minerals and high in fi ber, in addition to being delicious. If you have any leftovers, don’t worry: the enoki hold up very well to reheating.

Recipe featured in Edible Orlando (Winter 2022), available now in many Central Florida locations.

1 tablespoon avocado oil 5 ounces enoki mushrooms, chopped into 1- to 2-inch pieces 8 ounces extra-fi rm organic tofu, diced (optional) 1 to 2 10-inch scallions, fi nely chopped 1 teaspoon minced garlic 6 cups mushroom broth or water 3 tablespoons red miso paste 2 ounces fi ne vermicelli rice noodles 2 tablespoons chopped cilantro, for garnish Salt, to taste Chili oil, for garnish (optional) In a medium saucepan, heat the  avocado oil over medium high heat.  Add the mushrooms, tofu, scallions,  and garlic and cook for 6 minutes,  stirring frequently, until the enoki  are soft. Add the broth or water  and the miso paste. Turn the heat  up to high and stir to dissolve the  miso. When the miso has dissolved  and the soup is boiling, add the  rice noodles. Turn the heat down  to medium-low and cook for 3 to 5  more minutes, until the noodles are  tender.

Divide the soup equally into four  bowls and garnish each bowl with  a pinch of the cilantro, salt, and a  dash of chili oil, if you like.